Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials

by

LIM SIOK LING

June 2013

Thesis submitted in partial fulfillment of the requirements for the Degree of Bachelor of Health Sciences (Nutrition)

Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable

Materials

ABSTRAK

Aplikasi pembungkusan berdasarkan bahan biologi dapat mengelakkan kehilangan air, mengurangkan oksidasi lemak dan meningkatkan rasa makanan.

Biopolymer diklasifikasi berdasarkan

biopolymer boleh disesuaikan melalui arkitek polimer supaya setanding dengan polimersintetikyang lain dalambidang pembungkusan makanan. Biopolymer sesuai diaplikasi dalam pembungkusan burgerdaging yang mempunyai jangkahayat sekitar satu hingga dua tahun kerana ia mempunyai tempoh penggunaan yang lebih panjang sebelum degradasi berlaku. Kestabilan komposisi nutrien, pengoksidaan lemak, sifat fizikal burger daging yang dibungkus dengan plastik yang berlainan serta morfologi permukaan plastik selepas 3 bulan penyimpanan beku telah dikaji. Burger daging dibungkus sama ada dengan polietilena jenis ketumpatan tinggi yang tidak terbiodegradasi, plastik oxo-terbiodegradasi, plastik hidro-terbiodegradasi polietilena jenis ketumpatan rendah/termoplastik kanji sago atau plastik hidro-terbiodegradasi asid polylaktik. Tidak ada perbezaan ketara dalam corak perubahan semua nutrien yang dianalisis dan nilai pengoksidaan lemak burgerdaging yang dibungkusdengan plastik tidak terbiodegradasi atau plastik terbiodegradasi selepas tempoh penyimpanan kecualinilai abu untuk burger mentah. Terdapat penurunan yang ketara (P< 0.05) untuk lemak dalam burger masak dan kelembapan untuk kedua-dua burger mentah dan burger masak tetapi terdapat peningkatan yang ketara (P<

0.05) untuk hasil memasak selepas tempoh penyimpanan. Terdapat perbezaanyang ketara (P< 0.05) untuk nilai abu dalam burger mentah yang dibungkus dengan plastik oxo-terbiodegradasi dan plastik asid polylaktik. Nilai pengoksidaan lemak burger meningkat selepas tempoh penyimpanan tetapi ia tidak ketara (P> 0.05).

Burger daging yang dibungkus dengan plastik terbiodegradasi mampu mengekalkan

ii

cara pengeluaran atau cara degradasi. Sifat

kelembapan tanpa memudaratkan pengurangan diameter semasa penyimpanan.

Hanya plastik asid polylaktik menunjukkan keretakan di atas permukaan plastik selepas tempoh penyimpanan. Kesimpulannya, aplikasi pembungkusan plastik terbiodegradasi untuk burger daging dapat diterima dan boleh diperbaiki kerana kebanyakan perubahan dalam komposisi nutrien, pengoksidaan lemak serta sifat fizikal burger daging adalah setanding dengan pembungkusan plastik polietilena yang konvensional.

ABSTRACT

Application ofbio-based packaging materials have been shown to prevent moisture loss, reduce lipid oxidation and improve flavor attributes of foods.

Biopolymers can be classified according to the method of production or mode of be tailored through polymer architecture in order to be comparable to the other synthetic polymers used in food packaging field. Biopolymers can be applied in beef patties packaging which has commercial

before degradation occurs. The stability of nutritional composition, lipid oxidation, physical traits of beef patties packed with differenttypes of plastics and the surface morphology of plastics after 3 months of storage were studied. Beef patties were packed with either non-biodegradable high density polyethylene, oxo-biodegradable plastic, hydro-biodegradable low density polyethylene/thermoplastic sago starch plastic or hydro-biodegradable polylactic acid plastic. There were no differences in the trend of changes for all nutrient analyzed and lipid oxidation values of beef patties packed with either biodegradable or non-biodegradable plastics after storage except for ash of raw patties. There were significant (P< 0.05) decreased in fat for cooked patties and moisture for both raw and cooked patties but significant (P<

different in ash of raw patties packed with oxo-biodegradable plastic and polylactic acid plastic after storage. Lipid oxidation values of beef patties increased after storage but they were not significant (P > 0.05). Beef patties packed with biodegradable packaging materialswereable to retain moisturewithout jeopardizing

cracks on the surface after storage. In summary, the application of biodegradable

iv degradation. Properties of biopolymer can

0.05) increased in cooking yield after storage. There were significant (P< 0.05)

the diameter reduction during storage. Only polylactic acid plastic showed some shelf life of around one to two years as the polymer has a longer service lifetime

polyethylene plastic packaging.

plasticspackaging for beef patties was considered acceptable and can be improvedas most of the changes innutritional composition, lipid oxidation and physical traits of beef patties after 3 months of storage were comparable with conventional